Wednesday, January 13, 2010

The fourth episode was filmed at the American Royal in Kansas City, Missouri. I feel a bit of a connection to this episode because I was judging at the Royal while filming was underway, but that was for the Open Competition. The folks on the show are competing in the Invitational, which requires that you've been a Grand Champion in the past.

This episode begins with Tuffy picking up his retooled pit which he sent to a friend for repair before the big competition.

To stop the bleeding, Paul finally reaches out for some help. He heads down to Alvarado, Texas from his home in McKinney to meet Johnny Trigg and hope for some cooking tips. When the meeting was over, he'd received an unprecedented invitation from Johnny to be a member of the Smokin' Triggers team at the Royal, so he could watch and learn.

In addition to the normal competitors, this episode features Chris Lilly from Big Bob Gibson's in Decatur, Alabama. He's a big rival of Myron Mixon, so I'm guessing most folks watching were rooting for Chris to knock off the wind-bag. Lee-Ann and Harry Soo don't make an appearance on this episode.

Paul then gets a detailed look at Johnny's secrets for meat preparation, and they plan to meet at 2:45 to start up the pits. Of course Johnny's waiting in the dark without a Paul sighting at 2:45, but he runs in at 2:47 after jumping the fence, and they get the fire started at 3:00. The pit warms for 45 minutes before the meat goes in, and they're off and cooking the brisket. Johnny then gives a lesson in trimming St. Louis ribs from a rack of spare ribs.

Just before pork turn in, Tuffy realizes he sent off his box without saucing it, but it was too late to do anything about it except fret. Despite that, in the end Tuffy and his Cool Smoke team took home third place overall, which was the only one in the top 5. The best outcome of the day was Myron all the way down at 73rd place, last of the pitmasters on the show.

This episode may be the best so far at actually focusing on the cooking rather than just manufactured drama. They also did a great job getting across what it's like to be a judge in the blind tasting.

We'll see you next episode at Day 2 of the American Royal for the Open Competition.

No comments:

DISCLAIMER:

Each joint is judged on the essence of Texas 'cue...sliced brisket and pork ribs. Sausage is only considered if house made. Sauce is good, but good meat needs no adornment to satisfy. Each review can only be based on specific cuts of meat on that particular day. Finally, if the place fries up catfish or serves a caesar salad, then chances are they aren't paying enough attention to the pits, so we mostly steered clear.

-THE PROPHETS OF SMOKED MEAT

POSM GEAR

Buy the Official Shirt of The Prophets of Smoked Meat

CONTACT US

If you know of a joint we need to add to the Texas BBQ Map, or if you just have some good, honest feedback about our reviews, please email the Prophets of Smoked Meat to let us know.

BBQ COGNOSCENTI

WHO'S LOGGING ON?

COUNTER

GLOSSARY

Crust - Layer of black goodness around the edges of brisket or ribs that holds excellent flavor.

Meat Caramel - After gratuitous amounts of smoke are applied, and liquid rendered fat has come to the surface of the meat to mix with the applied rub, a chemical rendering takes place that creates a sweet sticky layer on the surface of the meat that clings to the tip of your finger when pulled away from the meat. This is affectionately known as meat snot.

Parboiled - A process in which ribs are boiled before being grilled or smoked. This is what makes meat fall off the bone, and it also leaves good, flavorful fat in the water. It's cheating.Rendered - The process of cooking fat until it literally melts into the meat. Cook it too fast and the fat is absent from the meat creating dryness. If it's not cooked long enough, the fat remains gelatinous and unsavory. There's no need to put well rendered fat aside.Roast-Beefy - Brisket that hasn't been bathed in smoke, but rather tastes as if it was thrown in an oven like any hunk of roast beef. It might be good food, but it's not BBQ.Sauced - Unsolicited BBQ sauce slathered over top of your meat, usually to add what was non-existent flavor in the meat.Smoke Line - Red line around the outside edge of sliced brisket just below the crust that signifies an adequate amount of time in the smoker.Sugar Cookie - Fat that turns to a slightly sweet and crispy flavorful nugget after copius amounts of smoke are applied.